在黑线鳕鱼片冷藏储存期间产生的主要高沸点挥发性化合物的鉴定。
Identification of major high-boiling volatile compounds produced during refrigerated storage of haddock fillets.
作者信息
Chen T C, Nawar W W, Levin R E
出版信息
Appl Microbiol. 1974 Oct;28(4):679-80. doi: 10.1128/am.28.4.679-680.1974.
Abstract
The two major high-boiling volatile compounds produced during refrigerated storage of haddock fillets were found by gas chromatography and mass spectroscopy to be phenethyl alcohol and phenol.
摘要
通过气相色谱和质谱法发现，黑线鳕鱼片冷藏过程中产生的两种主要高沸点挥发性化合物是苯乙醇和苯酚。
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本文引用的文献
1
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Appl Microbiol. 1974 Oct;28(4):681-7. doi: 10.1128/am.28.4.681-687.1974.
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